Thirsty Lion Pub and Grill

Inspector notes: Chlorine sanitizer concentration at in-use large mechanical dishwasher in dish pit was measured at 0ppm at start of inspection. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Employee re-ran machine and adjusted sanitizer line to attain a proper concentration during the inspection

Inspector notes: Observed an ice scoop in the bar area with the scoop handle touching the ice. In-use utensils must be stored with the handle pointed away from the food itself. Employee moved scoop to correct

Inspector notes: Observed employee rinse soiled dishes, rinse hands at three-compartment sink, and begin to put away clean dishes without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed handsink in warewashing area slow draining at time of inspection. All plumbing must be maintained in good repair at all times. Must repair handsink to be smooth draining prior to re-inspection

Inspector notes: At time of inspection, observed the reach-in prep table across from the fryer with an ambient temperature of 47*F. Manager moved all TCS (time/temperature control for safety) foods that had been in the fridge for two hours to a different unit with proper cold holding temperatures. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Manager placed a repair order at time of inspection for the equipment and will not use until repaired

Inspector notes: At time of inspection, observed an accumulation of drain flies located at the main bar. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Observed an accumulation of organic matter inside the soda gun holster located at the server station main bar. Please ensure all equipment surfaces are clean to the sight and touch